Chicken Kabab

It’s the last day of March, so we say farewell to Persian cooking. But not completely, because for April I have planned a 6-month retrospective. So I’ll probably come back to Iran for a meal or two during the next month. Chicken, beef or lamb kababs are very popular in the region, so I finished with chicken kabab. Since it’s a rainy week, I didn’t get to break out the grill as planned, but made these under the broiler in the kitchen. The marinade gives the meat a very nice flavor and moisture.

Cut up the boneless chicken into large bites. Make a marinade with 1 tsp. of the dissolved saffron water and the remaining ingredients. Whisk and add chicken to the marinade. Marinate the chicken in the refrigerator, turning every 8 hours or so, for at least 24 hours.

Skewer the chicken and grill or broil it until nicely browned and cooked through, using the following basting sauce;

Local International Food Events

October 12-17, 2016; Raleigh, NC31st International Festival of Raleigh
I'm surprised how many people still don't know about this event -- what a great time of dancing, music, food, and people coming together around their cultures. Did I mention the food booths selling delicious treats from ~30 different cultures? Please come join the fun!